INGREDIENTS:
2 Large Russet Potatoes, scrubbed and dried
Olive Oil, as needed
2 tsp. Kosher Salt
4 Bacon Strips
2 tbsp. Unsalted Butter
2 tbsp. Heavy Cream
1/4 cup Sour Cream
1 tbsp. BBQ Rub
1/2 cup Sharp Cheddar, shredded
1/4 cup Mozzarella, shredded
2 Green Onions, sliced thin
Fresh Italian Parsley, for garnish
DIRECTIONS:
1. Preheat oven to 350F.
2. Wash and scrub potatoes and pat them dry. Drizzle each potato with olive oil and sprinkle with salt. Bake for 1 hour, or until tender.
3. Meanwhile, cook the bacon until browned, drain, crumble, and set aside.
4. Once the potatoes are tender, set aside to cool enough to handle them. Once cooled, slice the potatoes in half, lengthwise, and scoop the flesh into a large bowl. Reserve the skins.
5. Mix potatoes with unsalted butter, heavy cream, sour cream, BBQ rub, cheddar, mozzarella, and green onions.
6. Evenly spoon the potato mixture back into the reserved potato skins.
7. Bake for an additional 15 – 20 minutes, or until hot. Garnish with Italian parsley.